Sea Cookery

Put the milk, butter, and sugar into a clean pan and bring to the boil. Put the rice in a basin and mix smoothly with a little cold milk, pour this into the pan, taking care to stir round all the time, draw the pan aside, put on the lid, and simmer gently for twenty minutes. Pour into a wet mould and stand it aside until quite cold, turn out on a glass dish, and serve with stewed fruit. CUSTARD. 1 pint milk 3 eggs 1 tablespoonful sugar Beat up the eggs, add the milk and sugar, pour into a pan and stir round constantly until it commences to thicken. Do not boil or the custard will curdle. Allow to go cold, when cold pour thecustard round a dish of stewed fruit, and serve. STEWED FRUIT. 1 lb. any kind of fruit I X lb. sugar 4 pint water Put the sugar and water into a pan and boil for ten minutes to make a syrup. If wanted coloured, add a few drops of cochineal.. Then add the cleaned fruit, put on the lid, simmer for three minutes, remove from the fire and allow all to go cold in the pan with the lid on. Pour on to a glass dish and serve. 1 lb. strawberries 4 lb. raspberries \ lb. red currants FRUIT SALAD. £ lb. white currants X lb. castor sugar -J pint Hock or Moselle Remove the stalks from the fruit and put a layer of strawberries'- at the bottom of a deep dish, sift sugar on them, then a layer of raspberries and a layer of currants, and so on, until built up to a point, taking care that sugar is sifted on each layer. Just before serving pour over the wine. The fruit should not be mixed, but put on in layers. Any other variety of fruit may be used, according to what is in season. If large, such as pears or pineapple, they should be peeled and sliced, and the slices quartered. COLOURED BLANC MANGE. 2 pints milk 4 tablespoonfuls cornflour 4 tablespoonfuls sugar 1 oz. butter A few drops of either almond, lemon, or vanilla essence. A few drops of cochineal Have ready filled with cold water a two-pint mould, and allow this to remain filled with water until the following is ready. Put the milk into a scrupulously clean pan, add the sugar and butter, stir round to prevent the sugar settling on the bottom of the pan, and allow to come to boiling point. Remove the pan to a cooler part of the fire where the milk, etc., will only just simmer. Put the cornflour into a basin and mix with it a quarter pint of cold milk or water. Pour this slowly into the pan of simmering milk and stir round until it thickens. Allow to simmer for three minutes. Remove the pan from the fire and stir in the essence. Put the cochineal into a clean basin, pour into this the amount of blanc mange you require colouring, and mix well. Empty the water out of the mould, pour in the coloured blanc mange, then immediately pour the white carefully on the top, so as not to mix the colours. Allow to go cold, to set firm. Turn it out on a glass dish, and serve with jam or cold stewed fruit. Note.— Boiling coffee or cocoa may be used for coffee blanc mange or chocolate blanc mange if cochineal is not handy. BANANA GATEAU. For the Jelly : — Melt together the juice of four oranges, 3 sheets gelatine, 8 lumps of sugar, J pint water, strain and allow to cool, but not set. 1 plain sponge cake 1 lb. weight 1 wineglassful sherry 6 bananas pint apricot glaze i pint cream a little cochineal